Blueberry Donuts

I sang in the Easter choir this year at my church.  During one of the practices, someone brought blueberry donuts.  Oh how I love blueberry donuts!  Unfortunately, they were full of gluten, so I conjured up memories of their flavor for about a week.  I began wondering if I could make blueberry cake donuts that were gluten, dairy, and egg free.  This was the result.  One of the main tricks to keeping it yummy?  Don’t skimp on the sugar :-).


1/2 c. coconut oil

1 1/2 c. sugar

3 flax eggs (3 T. golden flaxseed mixed with 9 T. water) or 3 regular eggs

2 tsp vanilla

1 c. brown rice flour

3/4 c. potato starch

1/2 c. tapioca starch

3/4 tsp xanthan gum

1 tsp baking powder

1 tsp baking soda

1/2 tsp salt

1 c. non-dairy milk

1 c. blueberries, thawed






Melt coconut oil and stir together with sugar in a large bowl.  Add “eggs” and vanilla and stir well.

In a separate bowl, combine dry ingredients.

Add the dry ingredients and the milk to the wet ingredients, beginning and ending with the dry ingredients.  I usually give it a quick mix with a mixer just to make sure all those gluten free ingredients are incorporated (about 1-2 minutes).  The last thing you want is a mouthful of unblended rice flour.

Put about 2 1/2 T. of batter into greased donut pan.  Bake in preheated oven at 350 degrees for about 13-15 minutes until donut springs back when you touch it.

Makes about 18.

You may top with glaze.

Adapted from:


Glaze Recipe:


1 1/2 c. powdered sugar

1/2 tsp vanilla

2 T. coconut milk

dash salt (about 1/4 tsp)


Combine sugar, vanilla and 1 1/2 T. coconut milk.  Stir until a paste begins to form.  Add the extra 1/2 T. of milk if it is too dry to be spreadable.  Add the dash of salt and combine well.  Taste and see if you want more salt.  Spread on tops of cooled donuts.



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